Spring greens & gammon soup
- Barney Desmazery
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Serves 4
Easy
Prep: 10 mins
Cook: 2 hrs
A star rating of 4.6 out of 5.13 ratingsRate
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This rustic broth is deliciously meaty and worth cooking a gammon for, or using up leftover ham
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
450g piece gammon
soaked overnight
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2 bay leaves
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2 medium onions
sliced
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2 tsp paprika
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2 large potatoes
peeled and chopped into small chunks
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225g spring greens
roughly chopped
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450g can cannellini bean
drained and washed
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Nutrition: per serving
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kcal350
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fat12g
low
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saturates4g
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carbs32g
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sugars4g
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fibre7g
-
protein30g
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salt3.33g
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Method
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step 1
Put the gammon in a large pan with the bay leaves, onions and about 1.5 litres of cold water or enough to cover. Bring to the boil, then reduce the heat and simmer gently for about 1½ hrs.
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step 2
Drain the gammon, reserving the cooking liquid. When the gammon is cool enough to handle, trim away the skin, and shred the meat.
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step 3
Return meat to the pan with the reserved cooking liquid, paprika and potatoes. Cover and simmer for 20 mins or until the potatoes are cooked.
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step 4
While the potatoes are cooking, trim away the stalky bit from the greens and finely shred the leaf. Stir the greens and beans into the stock and continue to cook for about 10 mins until cooked. Season to taste and serve ladled straight from the pan.
Recipe from Good Food magazine, March 2006
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A star rating of 4.6 out of 5.13 ratings
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